Cream Cheese Pound Cake

A great-tasting cake that’s really easy to do (I’ve done it as a beginner and I’ve gotten great results). It’s also great for cupcakes. Of all the cakes I’ve made, this is the one I like best.

INGREDIENTS

Butter (337.5 g / 1 1/2 cups)
Cream Cheese (225 g / 1 bar)
White Sugar (565 g / 3 cups)
Eggs (375 g / 6 pcs)
Vanilla Extract (1 tsp)
All-Purpose Flour (340 g / 3 cups)
Salt (1 tsp)
Rum (3 tbsps)

DIRECTIONS

1. Preheat the oven to 350 degrees F. Grease and line two 8″ round pans.
2. Cream butter and cream cheese together until smooth.
3. Add sugar until light and fluffy (about 5 mins)
4. Add eggs one at a time to creamed mixture, beating well until combined. Mix in vanilla.
5. Combine the flour and salt and sift together. With the mixer on low speed, add the dry ingredients to the creamed mixture in two additions, mixing until just combined.
6. Pour into the prepared tins and bake until golden and tester comes out almost clean (just a few crumbs attached). This will take about an hour or more.

*Note: If you want to make this a chocolate cream cheese pound cake, simply replace 65g of flour with 65g of cocoa powder.

Comments (21)

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I just made this cake (the chocolate version) and it is delicious!! A nice subtle tang from the cream cheese make this a nice change! It's nice and dense, rich, and decadent. I made 2 8" rounds and 6 cupcakes. The batter doesn't rise much, so don't be afraid to fill the pans quite full (I was, hence the 6 cupcakes). Would nicely fill 2 9" pans, I think. This will be on my flavour list, for sure!

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when does the rum go in, is it drizzled over the cake after cooling or mixed in with the batter when the vanilla goes in?

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I tried this as my very first homemade cake and it was wonderful. I was afraid it would be horrible since I HATE cream cheese but it was delicious. I did not add the rum and I used blue bonnet sticks for the butter. Turned out great. THANKS!!!!

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The rum is optional, although recommended; it acts as a preserver so that the cake would last longer and it also makes the cake more moist. Simply mix it into the batter after you have completed step 5 (before you put it into the pans).

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I used this recipe tonight, as a stackable cake. Worked great! I made one batch regular and the next the chocolate version and stacked every other one. Awesome recipe, Thanks!!!

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Yummy! Great pound cake. My only problem was it was easy to underbake. My tooth pick came out clean, but when I cut to layers, the middle was undercooked. :(

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If I were wishing to make this chocolate and wanted to substitute cocoa powder for some of the flour How much would 65grams be in volume? 1/2 cup?

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The eggs, 6pcs, does that mean 6 eggs?? I would like to make this cake for a customer this week, but I don't know what that means!

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I made this cake for a party and was told I could sell it.. it was so yummy! This will be my cake of choice from now on!! Can't wait to try the chocolate version!!

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Tried this twice in a bundt pan.Seem not to work for me.Cake over done on the out side.What is the cook time?I lower the temp to 325

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This cake is AMAZING! I worked in a bakery in high school and this tastes exactly like their cream cheese pound...it sold out every. single. day! Thank you for sharing - this is now my go-to recipe :)

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The cupcakes I made with this recipe were DELISH, but the 8" cake was a disaster! I could not get it to cook through! The outside was getting way too cooked, but the center was still runny. By the time a toothpick was coming out with crumbs attached, the bottom and edges were beyond dry. How did you guys get your cakes to cook evenly throughout?

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I have my cake in the oven right now & just like cwelling said I too noticed that its cooking on the sides while the center is still underbaked. I used a 9x13 inch pan to avoid under baking , but I guess that didn't help :-( Wat am I doing wrong?

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I'd like to update:- the cake tasted yum, just that it got a little overbaked on the sides. Maybe I can use this recipe for cupcakes. Tx 4 sharing ur recipe sarahnash_14.


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